Spinach and Feta Brownies
Well as you might have guessed there is no chocolate in this recipe. It is a savory type of bar that is one of the most delicious and easy things I’ve made. Yes, that good. It’s got major spanakopita vibes. My family devoured them in less than 15 minutes. I guess we need to double the batch next time.
ingredients:
The spinach, feta and mozzarella are the key players in this recipe. I roughly chopped the baby spinach, diced the scallions and chopped the dill. These are also the main characters in spanakopita. And lets not forget the feta. But here it shares the stage with mozzarella.
The flour can be substituted with oat flour, although I would add a little more oat flour than a cup. Next time I will make them with olive oil instead of butter just to try out the variance in taste and texture. Should be fine, in my opinion, to substitute it in for the butter. The crusty brown top is one of the best parts of this bar. Make sure you sprinkle on that grated Parmesan cheese.
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Spinach and Feta Brownies
Ingredients
- 2 tsp olive oil
- 4 scallions, diced
- 10 oz baby spinach, rough chop
- 2 tbs dill, chopped
- 1 cup all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup milk of choice
- 2 eggs, lightly beaten
- 1/4 cup butter, melted (or olive oil)
- 4 oz shredded mozzarella
- 4 oz feta cheese, crumbled
- 2 tbs grated parmesan cheese
Instructions
- Preheat your oven to 375°F. Lightly spray a medium size baking dish with olive oil. Mine was 10.5 x 7.5 inches.
- In a large, deep pan, heat 1 tsp oil on medium. Cook your scallions until they soften: 1 or 2 minutes. Add half the spinach and sauté until mostly wilted, season with salt and pepper to taste. Remove to a colander to drain and pat dry with paper towels to remove excess liquids. Add the remaining oil to your pan and repeat the process with the remaining spinach.
- In a large bowl, whisk together the flour, baking powder and salt. Add the milk, eggs, butter and mix. Lastly fold in the spinach mixture, dill, mozzarella and feta until just combined. Transfer to your baking dish and spread out evenly. Sprinkle top with grated Parmesan and bake for 40-45 minutes or until top turns golden brown. Remove from oven and allow to cool for 15 minutes prior to slicing.
Notes
Nutrition
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I have made a million times from that date I saw your recipe! so easy and delicious! greetings from Greece!
Very good and very easy to make !
As a gluten intolerant, I loved spanikopita but couldn’t eat it anymore. I’m happy to make this recipe with no gluten flour.
Great taste, I’ll do it really often.
Hi Anne, it’s perfect with gluten free flour! Thanks so much for the sweet message!
Perfect for a dinner party! Travels well and heats up well!! Everyone loved them. Gone in seconds!
Hello Dr Kimberly! Thanks for trying it and YESSS you know its good when it disappears!!
It’s in the oven, and it smells amazing. Can’t wait to take it out. waiting the 10-15 minutes to let it cool a bit won’t be easy.
Hi Carmela, hope you devoured them!! Thanks for trying them out as well!
Hello, looks amazing. I would like to try it. is it possible to use frozen spinach, by any chance? thanks 😊
YES! just defrost and ring out liquids
I followed this recipe exactly except I used Bob Redmill 1-for-1 gluten-free flour. I brought them to a women’s Bible study potluck and I had cut them into about 25 squares, they went like hotcakes.
The texture was a little gummy with the gf flour , like not powdery layers which the pictures on the recipe show, but it didn’t matter, it was such a delicious recipe.
I’m pregnant and need to eat a low carb diet. It’s suggested I eat 3 eggs a day, lots of leafy greens, and one serving of dairy plus lots of protein for my breakfasts, so I’m going to make this recipe and use almond flour next time, add extra eggs and some diced cooked chicken breakfast sausage and I think it will be just as good!
Plus I can just take a couple squares out and pop them in the air fryer to reheat (I did this with the few left over pieces and this is how I recommend reheating them).
Thanks so much!
DELICIOUS! Made this tonight using GF Cup4Cup flour. The 17 month old loved it dipped in ketchup!!! So so goo!!
Hi! I am wondering if I can assemble a day in advance and put it in the fridge. Then bake the next day? Thanks so much;)
Yummy! Thank you for the recipe!
Omg this recipe has changed my life. Will be eating for breakfast, lunch and dinner. Thank you!
This was really good, really enjoyed it!!
It was delicious! I will definitely be making this one again.
This recipe is very common in north western Greece (ie Yiannena region), but they usually layer it, spreading the flour mix on top and bottom with the green ingredients and the feta in the middle (and of course no Parmesan, only feta).
Great taste either way
Hi George, yes, i’ve seen it made like that too! Thanks for sharing it – will probably try it that way soon!
I cannot wait to make this.
Would leftovers freeze well?
DEFINITELY!
SO good! Quick and easy. I used heavy cream instead. Looking forward to trying variations of this, maybe bacon, spinach, and gouda.